Spicy Tomato Gazpacho with Basil and Oil-Cured Olives

Categories: not tried, soup, vegetarian

Ingredients

• 2 1/1 lb ripe market tomatoes
• 1 large cucumber, divided
• 1/2 jalapeno, seeded and cut in half
• 4 cilantro sprigs
• 1 garlic clove, coarsely chopped
• 2 tbsp red wine vinegar
• 1/3 cup extra virgin olive oil
• Kosher salt and fresh ground pepper
• Garnish:
• 3 tbsp diced red bell pepper
• 3 tbsp diced red onion
• 20 oil cured olives, pitted
• 3 tbsp basil, torn
• extra olive oil for drizzling

Directions

1. Blanch tomatoes by putting them in boiling water for 30 seconds. Cool in a bowl of ice water, then slip off their skins with your fingers. Core and coarsely chop tomatoes, saving all of the juice. Reserve ice water.

2. Seed and dice 2 tbsp cucumber for garnish. Peel and coarsely chop remaining cucumbers. In a blender, combine half of the tomatoes, coarsely chopped cucumbers, jalapeno, cilantro, garlic, vinegar, and olive oil. Add 1 to 1 1/2 tsp salt and some pepper. Process at lowest speed until tomatoes are broken down. Turn speed up to high and puree until the soup is smooth. If the soup is too thick, add a little of the ice water. Strain soup through a fine mesh sieve, pressing out as much liquid as possible. Taste for seasoning. Repeat process with the rest of the ingredients. Chill until very cold.

3. For garnish: combine diced pepper, onion and cucumber. Pour gazpacho into 6 bowls and scatter pepper mixture over the soup. Add 4 olives to each bowl and sprinkle with torn basil. Finish with drizzle of olive oil

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